Baked Salmon Steaks with Creamy Caviar Sauce
- 4 salmon steaks
- 1 lemon
- 2 tablespoons red caviar
- 200 ml heavy cream
- Salt and freshly ground black pepper to taste
- 1 teaspoon cornstarch
Clean the salmon steaks: rinse them under cold water and pat them dry with a paper towel. Place the salmon on a sheet of aluminum foil. Season the salmon with salt and pepper. Top each steak with three slices of lemon. Fold the foil into a pouch, ensuring that the juices stay sealed inside while the fish cooks. Bake the salmon for 25 minutes at 180°C (about 350°F).
Meanwhile, dissolve the cornstarch in 2 tablespoons of cold cream. In a saucepan, bring the remaining cream to a boil. Gradually whisk the cornstarch mixture into the cream, stirring constantly until the sauce thickens. Allow the sauce to cool slightly, stirring occasionally to prevent a skin from forming. Once the sauce is warm, gently fold in the caviar.
Serve the salmon drizzled with the creamy caviar sauce.
